Ginger Brown Rice with Carrot2017-03-292024-04-27/wp-content/uploads/2017/03/logo_ccf.pngCrossroads Community Farmhttps://crossroadscommunityfarm.com/wp-content/uploads/2017/03/recipe_image_new.jpg200px200px
1 1/2 cups shredded carrots, about 2-3 large carrots
1 1/2 cup cooked brown rice (about 3/4 cup uncooked)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons tamari (soy sauce)
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
Unsweetened coconut flakes, toasted
Scallion Greens, for serving
2 hardboiled eggs, for serving
1
In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly two minutes. Stir in shredded carrots and cook for 1-2 more minutes.
2
Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
3
Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
4
Serve with toasted coconut.
Ingredients
1 tablespoons coconut oil
1 1/2 cups shredded carrots, about 2-3 large carrots
1 1/2 cup cooked brown rice (about 3/4 cup uncooked)
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 tablespoons tamari (soy sauce)
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds, toasted
Unsweetened coconut flakes, toasted
Scallion Greens, for serving
2 hardboiled eggs, for serving
Directions
1
In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly two minutes. Stir in shredded carrots and cook for 1-2 more minutes.
2
Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
3
Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
